Nearly half of the foodborne illness outbreaks associated with organic food were caused by producer over the past two days.
According to our reporting partners at The Packer, the study published in the Journal of Food Protection examined cases dating back to 1992.
Of all the outbreaks, 44 percent were salmonella-related, while 33 percent were E. coli.
The authors of the study said as organic food production and consumption has increased in recent years, there have been more foodborne outbreaks associated with organic foods.
However, they reached no conclusion on whether organic commodities are more or less likely to cause outbreaks.